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Soft Chocolate Chip Cookies

Soft Chocolate Chip Cookies

Posted by Chocolatier Jason Vishnefske on 4th Jul 2020

Soft Chocolate Chip Cookies

This recipe is for gooey softer cookies... not a biscuit or a crunchy type cookie.

Soft Chocolate Chip Cookies SecretsSoft baked cookies are the secret to making a soft chocolate chip cookie; using cornstarch in the dough is another secret to cookie softness. There isn’t a lot of cornstarch in this recipe, but it’s critical for achieving the softness. You will also need gourmet quality ingredients, especially the CHOCOLATE CHIPS. Using more brown sugar than white sugar also results in a moister and softer cookie.

Ingredients:

¾ cup (170g) Butter

¾ (150g) Brown Sugar

½ (100g) White Sugar

2 Eggs

2 teaspoons vanilla extract

2 ¼ (280g) wheat flour

1 ½ teaspoon cornstarch

1 teaspoon baking soda

½ teaspoon salt

1 ¼ cups (225g)  Santa Barbara Chocolate Couverture Chips

Instructions:

1. Whisk the flour, cornstarch, baking soda and salt in a large bowl, set aside.

2. In a different bowl whisk the melted butter, white sugar and brown sugar - mix until no sugar lumps remain. Mix in the eggs and vanilla extract, add the mixture from step one, add the chocolate chips and mix everything together until the dough is soft but still thick.

3. Let the dough rest in the refrigerator for about 2 hours. Chilling the cookie is important - it helps with texture and shape. Chilling also allows the cookie dough ingredients to settle together after the mixing stage which results in thicker cookie density and texture (soft bake style).

4. To make the cookie dough balls, scoop 2 tablespoons onto parchment paper on a baking sheet. Allow the dough to soften at room temperature for approximately 10 minutes.

5. Bake on 325F for 10 – 15 minutes.

Chocolate Chunk Cookies, Chocolate Chunk Brownies - soft centers also.

Chocolate Chunk Cookies and Chocolate Chunk Brownies are the recipes for chocolate lovers! A classic dessert, easy to bake and an amazing accompaniment with a large glass of milk. Each by itself is extremely pleasant, imagine if you combine them!

No one really knows who invented brownies but the first chocolate brownies recipe ever published was called “Brownie’s Food” and it appeared in the book “Machias Cookbook” around 1899. That recipe is similar to the popular ones we see today with chocolate chunks (chocolate chips themselves were invented later by the Toll House Restaurant and Inn), flour, milk and baking powder.

What about the cookie part? Everyone agrees that chocolate chip cookies were invented in 1937 by Ruth Graves Wakefield, the owner of the Toll House Restaurant. Ruth was out of baker’s chocolate which she normally chunked into pieces using a knife, so she tried to replace it with chunks of a semisweet chocolate bar, expecting these would melt. The chunks of chocolate kept the shape and she decided to name them Toll House Crunch Cookies. She later made her own chips using melted chocolate and a spoon. She eventually hired Nestle to make the chocolate chips for her and that is the story of the chocolate chip invention.

In some places the combination of chocolate chip cookie dough and brownies is called “Brookie” (Blondie by some) and that is what we are going to bake today! I recommend using high quality chocolate and cocoa powder to make this recipe. Because I’m the chocolatier for Santa Barbara Chocolate, I’m going to use a selection from our online store Santa Barbara Chocolate.

For the Chocolate Chunk Brownies:

Ingredients:

  • 2 eggs
  • ¾ cup of sugar
  • ½ cup of butter
  • ¾ cup Rainforest Baking Cocoa Powder
  • ½ cup Chocolate Chunks (use Belgian Dark Chocolate and just crush a little)
  • ¾ cup of all purpose flour
  • A pinch of salt
  • Instructions:
  • Preheat the oven to 350 degrees F.
  • Melt your butter, you can do this either in the microwave or in a little saucepan.
  • Add your Rainforest Baking Cocoa Powder, previously sifted into the melted butter. Stir until completely combined.
  • Incorporate sugar and salt into the same mixture of butter and cocoa powder, keep stirring well. Set apart to let it cool down.
  • In a large bowl, beat your eggs until light and foamy.
  • When cooled down, add the cocoa powder mixture into the bowl.
  • Sift in the all purpose flour. Add the Belgian Dark Chocolate chunks. Whisk all the ingredients until mixed. Do not over mix, unless you want brownies with cake texture.
  • Set aside the bowl with the brownie batter and start the chocolate chunk cookie dough.
  • For the Chocolate Chunk Cookie dough:

    Ingredients:

  • ½ cup of butter, room temperature
  • ½ cup of sugar
  • 1 egg
  • 1 ¼ cup of all purpose flour
  • 2 tbsp of cornstarch
  • 4 oz of Milk Chocolate Couverture
  • 1 tsp of vanilla extract
  • A pinch of salt
  • Instructions:
  • Cream together room temperature butter, salt and sugar.
  • When the butter and sugar are completely combined and creamy, add the egg and keep whisking.
  • Add the all purpose flour and cornstarch, both previously sifted, and continue stirring until all is integrated.
  • Take Milk Chocolate Couverture and cut it into chunks or just hand crush it.
  • Add the chunks into the cookie dough, fold them in.
  • Pour your vanilla extract and give it a good stir.
  • Chill the dough for 10 minutes before baking it.
  • To assemble:
  • Line a 8 x 8 inches baking square pan with parchment paper.
  • Pour half of the brownie batter and spread it with a spatula or the back of a spoon.
  • Add about a third of the cookie dough; place small balls around the pan and with the tip of a knife - make large swirls to help combine with the brownie batter.
  • Add the remaining brownie batter and remaining cookie dough, again, make some swirls with the tip of a knife.
  • Bake for 20 minutes at 350F or until the cookie dough looks golden.
  • Let it cool down before cutting the brownie bars.
  • To make it even more delicious, add some homemade chocolate sauce on top!


  • https://www.santabarbarachocolate.com/chocolatier-jason-vishnefske/

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